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Felicity Cloake is the New Statesman’s food columnist. Her latest book is The A-Z of Eating: a Flavour Map for Adventurous Cooks.
A few suggestions to dive into what The Groundnut Cookbook describes as “some of the best food on the planet”.
From vinegar to garlicky milk, during past pandemics recipes were prescribed as potential remedies
From my cramped London flat, I have been from the Hook of Holland to the Golden Horn, and across the Himalayas.
From sugar to “freedom fries”, eating - or not eating - can be a powerful form of political expression.
Take the one-star Amazon review of one of my books: “I’m sure the recipes are perfectly useable but as a visual person this book just isn’t for me.”
Sandwiches, apparently. As well as trends ranging from the vague (“sour”) to the very specific (pea milk), say “experts”.
From six-mile hikes in search of marzipan to cold Christmas puddings on the Trans-Siberian Express.
Now 25 years old, St John is still “perhaps the most famous and influential restaurant in London”, according to Eater London’s editor.
Helping out at a community cookery course recently I was surprised to discover few shoppers venture into the world food aisle.
In the Outer Hebrides, teenage gannets are hunted once a year, left to pickle in their juices on the cliffside, and served with potatoes.
